Favas are large, meaty beans that resemble limas. They are well known in Europe and are gaining popularity in the United States. For a milder version of this recipe, omit the serrano chile. I like to serve this chili over fresh-cooked millet, topped with chopped, marinated artichoke hearts.

Heat the oil in a large chili pot over medium heat. Add the chiles, onions, and garlic, cover, and cook until softened, about 5 minutes. Stir in the chili powder, cumin, oregano, and paprika. Add the tomatoes, puree, water, fava beans, salt, and pepper. Bring to a boil, lower the heat, and simmer, covered, until the vegetables are tender, about 30 minutes. Taste, and adjust the seasonings. Simmer, uncovered, 10 minutes longer, or until desired consistency is reached. Serve the chili garnished with the chopped marinated artichoke hearts.